Ingredients:
- 1 salmon head about 1 1/2 lb (0.75 kg), split to half, clean and wrap with paper towel (can replace with salmon, leave skin on);
- 2 tablespoons ginger, peel and finely julienne;
- 1 1/2 teaspoons canole/ vegetable oil;
- 2 1/2 cups (600 ml) water;
- 1 cup soft tofu, thickly slice;
- 1 large king mushroom or 1/2 lb (0.5 kg) white mushrooms;
- 1 bunch watercress, clean and drain;
- Sea salt.
Recipe:
Serving for 4
- Add water to a medium size pot on medium high heat;
- Add 1/2 teaspoon canole/vegetable oil to a wok/large sauté pan on medium high heat;
Sauté julienned ginger, until get soft and translucent;
- Transfer to boiling water;
- Add sea salt to taste;
- Add 1/2 teaspoon canole/vegetable oil to the wok and sear fish head on both sides until golden;
- Turn off heat and add 1 cup (240 ml) boiling water to sear fish head to enrich the broth;
- Transfer fish head to the boiling water;
- Turn to simmer for 15 - 20 minutes when it comes to a boil;
- Cut king mushroom to 1/4” (0.5 cm) thick slices;
- Sear the mushroom with 1/2 teaspoon canole/vegetable oil;
- Transfer to the soup pot when the mushroom turns brown on the edges;
- Blanch watercress;
- Adjust taste with sea salt;
- Place watercress on bottom of a bowl;
- Plate soup on top, serve hot.